Ingredients
- Cooked chicken breast, shredded: 1 cup
- Ripe avocado, mashed: 1/2
- Lime juice: 1 tablespoon
- Red onion, thinly sliced: 1/4 cup
- Cilantro, chopped: 2 tablespoons
- Monterey Jack cheese, shredded: 1/2 cup
- Bread slices (sourdough or your choice): 2 slices
- Butter, softened: 1 tablespoon
Instructions
- Step 1: In a bowl, combine the shredded chicken, mashed avocado, lime juice, red onion, and cilantro. Mix well until everything is evenly distributed.
- Step 2: Butter one side of each slice of bread.
- Step 3: Place one slice of bread, butter-side down, in a skillet over medium heat.
- Step 4: Top the bread with the chicken-avocado mixture, then sprinkle with the shredded Monterey Jack cheese.
- Step 5: Place the second slice of bread on top of the cheese, butter-side up.
- Step 6: Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. Serve immediately.
Notes
- Leftover chicken-avocado mix can be stored in an airtight container in the refrigerator for up to 24 hours; the lime juice helps prevent browning.
- For best results, reheat individual sandwich halves in a skillet over low heat to re-melt the cheese without drying out the bread.
- Serve this sandwich with a side of tortilla chips and your favorite salsa for a complete and satisfying meal.
- Don't overcrowd the skillet; cook one sandwich at a time to ensure even browning and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American